Moist Vanilla Cupcakes

Discover an easy-to-follow recipe for soft, super-moist vanilla cupcakes with fluffy buttercream—perfect for birthdays, bake sales, and special treats!

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 423

Author Lily Ernst

Ingredients

Cupcake ingredients

1 & 1/3 cups (165g) cup all-purpose flour
1 & 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (114g) unsalted butter melted and cooled
1 cup (200g) granulated sugar
1 large egg
1/4 cup (60g) Greek yogurt (plain or vanilla)
3/4 cup (190ml) cold milk (buttermilk is best, but any kind works)
2 tsp vanilla extract

Buttercream ingredients

3/4 cup (170g) unsalted butter room temperature
1/4 tsp salt
seeds of 1 vanilla bean or 1 tsp vanilla extract
3 cups (375g) powdered sugar
2-3 Tbsp (30-45ml) cream or milk

Instructions

Preheat oven to 350F and line a muffin pan with 12 paper liners.
In a large bowl, toss together the flour, baking powder, and salt. Set aside.
1 & 1/3 cups (165g) cup all-purpose flour, 1 & 1/2 tsp baking powder, 1/4 tsp salt
In a medium bowl, whisk together the melted butter and sugar.
1/2 cup (114g) unsalted butter, 1 cup (200g) granulated sugar
Then mix in the egg, yogurt, cold milk, and vanilla.
1 large egg, 1/4 cup (60g) Greek yogurt, 3/4 cup (190ml) cold milk, 2 tsp vanilla extract
Add the wet ingredient to the dry ingredients. Whisk until just smooth and combined.
Divide the batter into the 12 cupcake liners.
Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

To make the buttercream:

Using a stand mixer with a paddle attachment or handheld mixer, beat the butter, salt, and vanilla bean seeds until light and fluffy.
3/4 cup (170g) unsalted butter, 1/4 tsp salt, seeds of 1 vanilla bean
Add in the powdered sugar, 1 cup at a time, mixing well in between. Add in the cream or milk, 1 tablespoon at a time as needed.
3 cups (375g) powdered sugar, 2-3 Tbsp (30-45ml) cream or milk
Beat on high speed for about 1 minute after the last addition of powdered sugar for a fluffy and airy texture. Frost the cupcakes as desired.

Notes

Leftovers can be stored in an airtight container for 2-3 days at room temperature or up to 5 days in the fridge. You can also freeze these cupcakes for up to 3 months. See FAQ above for instructions.

Expert tips:

Use good quality vanilla - Since vanilla is the main flavor profile in this recipe, it's best to use pure vanilla extract for the best taste.
Use cold milk, yogurt, and egg - I know this is a bit unusual for a recipe that uses melted butter, but I find it works much better because it thickens the batter and gives the cupcakes a better rise. So no need to bring these ingredients to room temperature, just use them straight from the fridge.

Nutrition